Episode Ten: Slow Cooker Cooking

Written By Justine May

Recipe One

Pulled Chicken Tacos

Recipe Description: Quick, flavorful, and fun to eat, these Pulled Chicken Tacos are a family favorite. Juicy shredded chicken with tender beans and vibrant vegetables creates the perfect base for customizable taco toppings.

Click play to watch Steph make the recipe

Ingredients:

  • 1 packet El Tora taco seasoning

  • 1.2kg Willowton free range chicken breasts

  • 1 capsicum, sliced

  • 1 red onion, sliced

  • 1 x 400g can New Season kidney beans, rinsed

  • 1 x 300g jar El Taro chunky Mexican salsa

  • 1 small Bakers Life Mini white wraps

  • Fresh coriander (for garnish)

Method:

  1. Cook the Chicken:

    • Place chicken breasts in a slow cooker. Layer with onion, capsicum, taco seasoning, beans, and salsa. Cook on high for 3 hours.

  2. Shred and Finish:

    • Shred the chicken with a fork, then cook for another 30 minutes with the lid off.

  3. Assemble Tacos:

    • Serve chicken on tortillas. Add optional toppings like sour cream, guacamole, coleslaw, or fresh coriander.

Recipe Two

Slow-Cooked Coffee Beef Brisket

Recipe Description: Rich, tender, and full of bold flavors, this Slow-Cooked Coffee Beef Brisket takes burgers to the next level. The smoky-sweet brisket, paired with creamy ranch and fresh coleslaw, creates a mouthwatering meal you won’t forget.

Click play to watch Steph make the recipe

Ingredients:

  • 1.5kg beef chuck casserole

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • Salt and black pepper to taste

  • Olive oil (for searing)

  • ¾ cup espresso coffee (4 shots)

  • ¾ cup BBQ sauce

  • 2 tbsp balsamic vinegar

  • 3 tbsp Worcestershire sauce

  • ½ cup brown sugar

  • 3 tbsp honey

  • Burger buns (for serving)

Ranch Sauce:

  • 150ml sour cream

  • ¼ cup mayonnaise

  • ¼ tsp garlic powder

  • ¼ tsp onion powder

  • ¼ tsp paprika

  • Juice of ½ lemon

  • Chopped chives and dill

  • Salt and pepper to taste

Method:

  1. Prepare the Brisket:

    • Rub beef with garlic powder, onion powder, salt, and pepper. Sear in olive oil until browned on all sides.

  2. Slow Cook:

    • Place beef in a slow cooker and pour over coffee, BBQ sauce, balsamic vinegar, Worcestershire sauce, brown sugar, and honey. Cook on high for 6–8 hours, basting halfway.

  3. Make the Ranch Sauce:

    • Mix all ingredients in a bowl. Adjust seasoning to taste.

  4. Assemble the Burgers:

    • Toast burger buns, pile on shredded brisket, coleslaw, and ranch sauce. Drizzle with leftover sauce from the slow cooker.

Recipe Three

Lemon Self-Saucing Pudding

Recipe Description: Sweet, tangy, and irresistibly comforting, this Lemon Self-Saucing Pudding is the ultimate dessert. With a fluffy cake that creates its own luscious lemon sauce and paired with creamy homemade lemon ice cream, it’s a citrusy dream come true.

Click play to watch Steph make the recipe

Ingredients:

Cake:

  • 2 cups self-raising flour

  • ½ cup caster sugar

  • Zest of 2 lemons

  • ¾ cup milk

  • 50g melted butter

  • 1 egg

  • Juice of 1 lemon

  • Olive oil (for greasing)

Sauce:

  • ½ cup sugar

  • Zest of 2 lemons

  • Juice of 3 lemons

  • 2 cups boiling water

  • 2 tbsp cornflour

Lemon Ice Cream:

  • 1 can sweetened condensed milk

  • 1 tsp vanilla essence

  • 600ml thickened cream

  • Zest of 2–3 lemons

Method:

  1. Prepare the Cake Batter:

    • Whisk together lemon juice, zest, caster sugar, melted butter, egg, and milk until smooth. Fold in self-raising flour to create a thick batter.

    • Grease the slow cooker with olive oil and spread batter evenly.

  2. Create the Sauce:

    • Mix lemon juice, sugar, boiling water, and cornflour. Pour over the back of a spoon onto the batter.

  3. Cook the Pudding:

    • Place a tea towel under the slow cooker lid and cook on high for 2 hours until the top is golden and set.

  4. Make the Ice Cream:

    • Whip cream with vanilla and lemon zest. Fold in condensed milk and freeze until set.

  5. Serve:

    • Scoop warm pudding with its tangy sauce and serve with homemade lemon ice cream.

That’s a Wrap for Episode 10: Slow Cooker Cooking!

And that’s a wrap for Frugal Foodie Season 1! It’s been an incredible journey filled with delicious, budget-friendly recipes. From comforting classics to bold global flavors, this season has shown that great food can be affordable, fun, and easy to make.

Thank you for joining us every step of the way! Don’t forget to share your favorite recipes and creations by tagging #FrugalFoodie. Until next time, happy cooking and remember—great food is always within reach!

Justine May
Next

Episode Nine: Curry in a Hurry